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dc.contributor.authorVararu, Florin
dc.contributor.authorMoreno-García, Jaime
dc.contributor.authorCotea, Valeriu V.
dc.contributor.authorMoreno, Juan
dc.date.accessioned2017-12-04T10:33:16Z
dc.date.available2017-12-04T10:33:16Z
dc.date.issued2015
dc.identifier.urihttp://hdl.handle.net/10396/15626
dc.description.abstractFifty-one aroma compounds in musts from 'Muscat Ottonel', 'Aligoté', 'Muscat of Alexandria' and 'Pedro Ximénez' white grapes have been determined, three of them identified for the first time in grapes. Two fingerprints for each cultivar, based in 6 groups of aroma compounds before and after acidic hydrolysis of the musts were obtained by Multiple Variable Analysis. Only 17 aroma compounds before and 21 after hydrolysis, were selected by their high discriminating power. The Principal Component Analysis carried out with data of these selected compounds provided two components explaining 85.11 % of the overall variance for free aroma compounds and 87.58 % for those obtained after hydrolysis of musts, allowing an objective differentiation of each cultivar.es_ES
dc.format.mimetypeapplication/pdfes_ES
dc.language.isoenges_ES
dc.publisherInstitute of Grapevine Breeding Geilweilerhofes_ES
dc.rightshttps://creativecommons.org/licenses/by-nc-nd/4.0/es_ES
dc.sourceVitis: Journal of Grapevine Research 54(2), 97–105 (2015)es_ES
dc.subjectGrapees_ES
dc.subjectAroma compoundses_ES
dc.subjectDifferentiationes_ES
dc.subjectStatistical analysises_ES
dc.titleGrape musts differentiation based on selected aroma compounds using SBSE-GC-MS and statistical analysises_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.projectIDGobierno de España. RTA2011- 00020-C02-02es_ES
dc.relation.projectIDUnión Europea. POSDRU/159/1.5/S/132765es_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES


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